The Collège Culinaire de France is an independent and militant Collective made up of several thousand Quality Restaurants and Quality Artisan Producers
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The governance of the Collège Culinaire de France is unique in the professional world of gastronomy associations by its composition, its organization and its management method.
This activity report is written every year to remind, clarify and complete the fundamentals of the Collège Culinaire de France. It describes the main achievements of the past year, puts into perspective the ambitions of the Collège Culinaire de France and defines the objectives for the coming year. It concentrates in 100 pages what the Collège Culinaire de France is at each vintage.
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Oct 2026
Boulanger
45 PLACE DU GÉNÉRAL DE GAULLE 62170 MONTREUIL
Artisan charcutier, salaisonnier
5 RUE DES PORTIQUES 74230 THÔNES
Boucher
8 CHEMIN DE LA COLLINE 74940 ANNECY-LE-VIEUX
7 RUE DUBOIS 69002 LYON
34 RUE MONTMARTRE 75001 PARIS
41 RUE GENERAL LECLERC 67440 MARMOUTIER
ZA LE TERME - RD 908 13124 PEYPIN
Epicier
23 RUE DES FRÈRES BONIE 33000 BORDEAUX
74370 VILLAZ
22 RUE ADOLPHE LASNE 76570 PAVILLY
Sourceur en épicerie fine
40 COURS JULIEN 13006 MARSEILLE
3 RUE NOTRE-DAME DES CHAMPS 75006 PARIS
Artisan traiteur
HALLES CHÂTELET 45000 ORLÉANS
More than 3000 artisans recognized by the Collège Culinaire de France : restaurants, food and hospitality business, artisans, farmers, producers, professional schools...
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